Savigny-lès-Beaune
- Surface area4 hectares
- VarietyPinot Noir
- Year of planting 1965 -2002
- Expositionsouth-east
- Terroirsstony clay soil, reddish-brown limestone
- Harvest manual
- VinificationsPre-fermentation cold maceration. About twenty days of vatting, with light punching down and pumping over. Wild yeast.
- Maturation 12 months in barrels, then 3 to 4 months in tanks. About 10% new barrels
Tasting
- ROBEdeep ruby red
- Nosebouquet dominated by small red and black fruits such as cherry, raspberry and blackcurrant. Also marked by spicy notes such as black pepper
- PALATEdiscreetly tannic and, as always, displaying great finesse. With roundness and volume, the fruit is elegantly preserved. A wonderfully harmonious wine with a full-bodied and elegant structure
Service
- LAYING DOWN2–6 years
- SERVING TEMPERATURE14–16°C
- FOOD AND WINE PAIRINGScan accompany traditional cuisine, such as Meurette-style eggs or coq au vin, but also meat, such as a tasty cut of beef, roast poultry or game. Or even with spicy food or a generous cheese platter
